Walnut-Citrus Tuna Hand Pies

Two tuna hand pies on plate, garnished with orange slices.

5 from 8 votes

These tasty, easy-to-make Walnut-Citrus Tuna Hand Pies are filled with a creamy, delicious tuna filling; perfectly portable for an on-the-go snack or light meal.

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Course: Lunch, Main, Snacks

Keyword: fish, hand pie

Prep Time:25 minutes

Cook Time:30 minutes

Total Time:55 minutes

Servings: pocket pies

Calories: 274kcal

Author: Renée | The Good Hearted Woman

Equipment

Pocket Pie Crimper

Ingredients

US Customary - Metric

Filling:

4 ounces cream cheese room temperature
¼ cup finely chopped red onion
3 tablespoons finely chopped walnuts
3 tablespoons finely chopped celery
2 tablespoons finely chopped red pepper
1½ teaspoons butter
2 tablespoons orange juice
1 tablespoon chopped fresh dill or ½ teaspoon dried dill
1 teaspoon fresh orange zest or lemon zest
½ teaspoon garlic salt
½ teaspoon kosher salt
½ teaspoon white pepper or pepper
5½ - 6 ounces albacore tuna well drained
1 large egg white
1 tablespoon cold water

Pastry (enough for 9” pie) - Choose 1 Option:

½ batch of Herbed Pie Crust omit the sage and thyme and substitute in a little dill and lemon zest!
Your favorite pie crust recipe
Store-bought refrigerated pie crust like Pillsbury

Instructions

Gather and prep ingredients.
Melt butter in a small skillet over medium heat.
Add the chopped pepper, celery, onion and walnuts.
Sauté mixture for 2-3 minutes. Remove from heat.
In a medium bowl, combine sautéed vegetable mixture, fresh dill, lemon or orange zest, orange juice, salt, garlic powder, and white pepper.
Stir until mixture is fully combined.
Add tuna to the vegetable-cream cheese mixture and stir just enough to combine.
Season filling to taste. (Everything in filling is fully cooked.)
Roll out pastry dough about one-eight of an inch thick (about as thick as two quarters). It is important to not roll the dough too thin, or the the tuna filling will bleed through.
Cut four 6-inch or 7-inch pastry circles, and put a heaping ¼ cup of filling in the center of each circle.
Use your finger to lightly wet one side of each circle, and then fold the pastry in half, sealing and crimping edges with your fingers or the tines of a fork.
Cut a couple of vent holes in the top of each hand pie.
In a small bowl, whisk the egg white together with 1 tablespoon cold water.
Brush the tops of the prepared hand pies with the egg white mixture right before you put them into the oven.
Bake prepared hand pies in a preheated 425°F [218°C] oven for 20-25 minutes, or until golden brown.

Notes

Tuna hand pies may be eaten immediately (let them cool first!) or refrigerated for up to one week.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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